A couple of weeks ago my friend posted a version of this recipe on Facebook in Afrikaans looking for someone to translate it to English for her. It sounded absolutely delicious to me so I not only translated the recipe but also decided to try it out for myself. Mine didn’t look anywhere near as pretty as the one in the picture – caramel got out of control – but it tasted fabulous.
Double chocolate salted caramel cake
For the cake
2 medium eggs
50g good quality milk chocolate broken into pieces
3/4 cup warm strong coffee
1/2 teaspoon vanilla extract
3/4 cup buttermilk
1 1/2 cups caster sugar
1 1/4 cup flour
3/4 cup cocoa
1 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1/2 teaspoon salt
For the topping
1 tin of Carnation caramel (also known as dulce leche) – available in UK supermarkets near the condensed milk
1/4 teaspoon salt
Heat the oven to 150 C and grease and line 2 20cm cake tins with greaseproof paper.
Beat the eggs with an electric mixer for 5 to 10 minutes until light and fluff.
Pour the warm coffee over the chocolate and stir occasionally until the chocolate has melted.
Add the vanilla extract to the buttermilk and mix.
Sift together the sugar, flour, cocoa, bicarb, baking powder and salt.
Set your mixer to its lowest speed and add the oil to the eggs in a thin stream to form an emulsion. Add the buttermilk and vanilla and then the chocolate and coffee mixture. Add the dry ingredients and then stir and until well mixed.
Divide the mixture between the cake tins and bake for approximately 30 minutes until cooked through. Allow to cool for about twenty minutes in the pans before turning out on a wire rack.
To make the topping put the caramel in a bowl and stir in the salt. Don’t over stir though because it gets really runny.
Spread about one third on the flat side of one of the cakes and then put the other cake on top. Spread the remaining caramel on top of the cake and allow to run down the sides of the cake.
Makes one two layer cake